Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe
If you’re craving a vibrant, comforting dish that’s bursting with flavor and freshness, the Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe is an absolute must-try. This delightful meal brings together tender chicken thighs, pillowy tortellini, and crisp asparagus, all tossed in a luscious basil pesto sauce with the sweet tang of sun-dried tomatoes. It’s colorful, tasty, and perfect for a satisfying dinner that feels special but is surprisingly quick to make.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to this dish’s delightful balance of flavors and textures. Each component shines through, from the juicy chicken to the bright vegetables and aromatic pesto, creating harmony without fuss.
- Olive oil: The foundation for cooking that adds a smooth, fruity richness to the dish.
- Chicken thighs (boneless, skinless): Tender and juicy, these provide hearty protein and soak up the pesto beautifully.
- Salt: Essential for seasoning, it enhances the natural flavors of every ingredient.
- Sun-dried tomatoes (drained and chopped): Bring a tangy sweetness and chewy texture that elevates the dish.
- Asparagus (trimmed and halved): Adds a crisp bite and vibrant green color, balancing the richness of pesto and chicken.
- Cherry tomatoes (yellow and red, halved): Their juicy sweetness brightens each bite and creates beautiful pops of color.
- Tortellini (uncooked): The star pasta, tender and stuffed, giving the meal comforting, chewy goodness.
- Basil pesto: The hero sauce, bursting with herbal freshness, garlic, pine nuts, and Parmesan that ties everything together.
How to Make Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe
Step 1: Prepare the Chicken and Sun-Dried Tomatoes
Start by heating olive oil in a large skillet over medium heat. Add the sliced chicken thighs, seasoned with salt, and the chopped sun-dried tomatoes. Cooking them together allows the flavors to mingle, and as the chicken sears, it absorbs that rich tang of the tomatoes. Stir occasionally, cooking until the chicken is no longer pink and cooked through — about 5 to 10 minutes.
Step 2: Set Aside the Chicken Mixture
Once the chicken is perfectly cooked, transfer it out of the skillet but keep the flavorful oil behind. This oil will be your base for sautéing the next ingredients, so don’t discard it!
Step 3: Sauté the Asparagus
In the same skillet, toss in the asparagus pieces. Season generously with salt and, if you want an extra burst of sun-dried tomato goodness, add a little more chopped tomatoes now. Cook these over medium heat for 5 to 10 minutes, stirring until the asparagus is tender yet crisp — that wonderful texture contrast really makes the dish exciting.
Step 4: Cook the Tortellini
While the asparagus is sizzling, bring a pot of salted water to boil and cook your tortellini according to the package instructions. The tortellini should come out tender but hold its shape perfectly, providing a comforting bite that pairs wonderfully with the veggies and chicken.
Step 5: Combine Chicken with Pesto
Return the cooked chicken and sun-dried tomatoes to the warm skillet, then spoon in a quarter cup of basil pesto. Stir gently to coat every piece of chicken in the glossy, aromatic sauce. Warm through for a minute or two on low-medium heat, then remove the pan from the heat to keep the pesto fresh and vibrant.
Step 6: Assemble with Veggies and Pasta
Add the drained tortellini and halved cherry tomatoes to the skillet with the chicken and pesto mixture. Stir gently to marry all the ingredients together, adding a bit more pesto if you like your dish extra saucy. Give everything a final taste and adjust salt if needed — this is where you make the dish truly yours.
Step 7: Serve
Bring the sautéed asparagus from earlier over to your serving plate and top it with the scrumptious tortellini, chicken, and tomato mixture. Serve this warm and watch those grateful smiles light up the table.
How to Serve Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe
Garnishes
To make your dish even more special, sprinkle freshly grated Parmesan or a handful of toasted pine nuts on top. A few torn fresh basil leaves add a burst of green freshness and a lovely aroma that complements the pesto perfectly. If you like a touch of heat, a light sprinkle of red pepper flakes can awaken the flavors even more.
Side Dishes
This recipe is satisfying enough on its own, but if you want some sides, consider a crisp mixed green salad with a lemon vinaigrette to complement the richness, or some crusty garlic bread to soak up any leftover sauce. Roasted baby potatoes or a simple white bean salad also pair beautifully and round out the meal.
Creative Ways to Present
For a dinner party, serve your pesto chicken tortellini in shallow bowls, layering with the asparagus elegantly arranged on one side. Drizzle a little extra pesto on top in a zigzag pattern and garnish with cherry tomato halves for a colorful, restaurant-quality look. Or, serve portions in individual ramekins for a cozy, inviting touch that feels both rustic and refined.
Make Ahead and Storage
Storing Leftovers
This Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Keeping the pesto mixed in prevents drying, and the vegetables retain their brightness. It’s a fantastic option for a quick lunch or easy dinner later in the week.
Freezing
While fresh is best for this dish due to the tender vegetables and pesto sauce, you can freeze leftover chicken and tortellini mixture without the asparagus to maintain optimal texture. Place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally to prevent sticking, and add a splash of water or a little extra pesto to refresh the sauce. Avoid microwaving at high heat as it can toughen the chicken and make the tortellini chewy.
FAQs
Can I use other types of pasta instead of tortellini?
Absolutely! While tortellini works wonderfully, feel free to substitute with ravioli, filled gnocchi, or even simple penne or farfalle for different textures. Just adjust cooking times accordingly.
Is it okay to use frozen asparagus?
Yes, frozen asparagus can be a handy alternative if fresh isn’t available. Just thaw and pat dry before sautéing to prevent excess moisture and maintain a good texture.
Can I use store-bought pesto?
Definitely! A good quality store-bought pesto will save you time and still deliver fantastic flavor. If you have fresh basil, pine nuts, Parmesan, garlic, and olive oil, homemade pesto is a quick option to elevate your dish even more.
How spicy is this recipe?
This recipe isn’t spicy by default, but you can easily add red pepper flakes or a dash of cayenne to the skillet when cooking the chicken for a hint of heat that complements the pesto’s herbal notes.
What wine pairs well with Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe?
A crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully, balancing the basil’s herbaceous flavors and the richness of the chicken and cheese-filled pasta.
Final Thoughts
I cannot recommend the Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe enough — it’s one of those meals that feels both indulgent and fresh at the same time. Whether you’re cooking for family or impressing friends, this dish strikes the perfect balance between ease and elegance. Give it a try and enjoy the magic that happens when simple ingredients come together in a delicious, colorful way.
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Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Pesto Chicken Tortellini and Veggies recipe is a vibrant and flavorful one-pan meal that combines tender chicken, fresh asparagus, sun-dried tomatoes, and cherry tomatoes with cheesy tortellini. Tossed in aromatic basil pesto, it makes a quick and colorful dinner perfect for busy weeknights or casual gatherings.
Ingredients
Chicken & Sun-Dried Tomatoes
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes, drained of oil, chopped
Vegetables
- 1 lb asparagus, ends trimmed, cut in half
- 1 cup cherry tomatoes (yellow and red), halved
Pasta & Pesto
- 1 cup tortellini, uncooked
- 1/4 cup basil pesto, or more as desired
Instructions
- Prepare the Chicken & Sun-Dried Tomatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs seasoned with salt and 1/2 cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, stirring occasionally, until the chicken is fully cooked through and slightly browned.
- Set Aside Chicken Mixture: Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil behind for moisture and flavor in the next step.
- Sauté the Asparagus: Add the trimmed and halved asparagus to the skillet. Season generously with salt and optionally add another 1/4 cup of chopped sun-dried tomatoes. Cook over medium heat for 5-10 minutes until the asparagus is tender but still crisp. Transfer cooked asparagus to a serving plate.
- Cook the Tortellini: While the asparagus cooks, prepare the tortellini according to package instructions until al dente. Drain and set aside.
- Combine Chicken and Pesto: Return the cooked chicken and sun-dried tomatoes to the skillet. Add 1/4 cup of basil pesto and stir to coat evenly. Warm over low to medium heat for 1-2 minutes until heated through. Remove from heat.
- Assemble with Veggies and Pasta: Add the cooked tortellini and halved cherry tomatoes into the skillet with the chicken and pesto. Gently stir to combine all ingredients, adding more pesto as desired. Adjust seasoning with salt to taste.
- Serve: Transfer the combined chicken, cherry tomato, and tortellini mixture onto the serving plate with the asparagus. Serve warm and enjoy a colorful, flavorful meal.
Notes
- Use fresh basil pesto for the best flavor; store-bought works well in a pinch.
- Chicken thighs ensure juicier meat, but chicken breast can be used as a leaner alternative.
- Sun-dried tomatoes add a concentrated burst of flavor—you can adjust quantity based on preference.
- Make sure not to overcook the asparagus to retain its crisp-tender texture.
- Feel free to add grated Parmesan cheese on top before serving for extra richness.
- Leftovers can be refrigerated and enjoyed within 2 days; reheat gently to maintain flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
